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Ask Martha FO O D & GAT H E R I NG S
Q:
I love the idea of a grilled dessert. Is there a recipe you’d recommend?
—Roz Pactor, Houston
A: There are lots of sweet finales that benefit from a bit of fire. A few minutes over the coals gives fruit a caramelized flavor. Consider these flame-kissed plums and peaches atop grillmarked pound cake. PHOTOGRAPHS BY BRYAN GARDNER
Grate Expectations Brush half-inch-thick slices of pound cake (for our recipe, go to marthastewart.com/ classic-pound-cake) with melted unsalted butter. Grill over medium heat, turning once, until toasted. Brush halved and pitted peaches and plums with more melted butter; sprinkle with sugar. Grill, cut-sides down, until golden, 2 to 3 minutes; flip and cook 1 to 2 minutes more. Remove and dice, then sprinkle with more sugar, lime zest, and a squeeze of lime juice. Serve cake with fruit and yogurt whipped cream.
For a rich, slightly tangy topping, whisk together two parts whipped cream and one part Greek yogurt; add sugar to taste.
